Mexican Banana Splits

Flour tortillas brushed with butter and sprinkled with cinnamon sugar crisp up into crunchy, cone-like cups for this ice cream treat.

8Servings

Ingredients

Cinnamon-Chocolate Sauce

1/2 cup sugar

1/4 cup unsweetened cocoa

1 tsp. unsalted butter

1/4 tsp. ground cinnamon

Banana Splits

2 Tbs. sugar

1 tsp. ground cinnamon

8 6-inch flour tortillas

1 Tbs. unsalted butter, melted

2 bananas, sliced

1 pint light dulce de leche ice cream

1/4 cup sliced almonds

Preparation

To make Cinnamon-Chocolate Sauce: Whisk together sugar, cocoa, butter, cinnamon and 1/4 cup water in saucepan. Bring to a boil, reduce heat to medium, and simmer 3 minutes. Remove from heat, and set aside.

To make Banana Splits: Preheat oven to 400F. Coat 8 muffin cups with cooking spray. Combine sugar and cinnamon in bowl. Brush tortillas with butter, and sprinkle with cinnamon sugar. Flip; butter opposite sides, and sprinkle with cinnamon sugar. Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes, or until brown and crispy. Cool in pans.

Place 2 or 3 banana slices in bottom of each tortilla cup. Top with scoop of ice cream, and drizzle with Cinnamon-Chocolate Sauce. Sprinkle with remaining banana slices and almonds, and serve.

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